Ham and Barley Soup
Source of Recipe
ck
List of Ingredients
1 bare ham bone (I use a meaty ham bone)
1 cup barley
1 1/2 tsp. dried thyme leaves
2 beef flavored bouillon cubes
Salt to taste (I do not use)
1/2 tsp. pepper
12 cups water
1/4 cup oil
2 large onions, diced
4 large celery ribs, cut into 1/4-inch slices
12 oz. mushrooms, thickly sliced
4 large carrots, sliced or frozen carrots, cooked as directed on package (I use baby carrots)
1 (9 oz.) package frozen green beans, cooked as directed on package
2 cups left-over ham, cut into small pieces
1 large can (~1 lb) stewed tomatoes (I use two 14 oz cans)
Garlic Recipe
Bring the ham bone, barley, thyme, bouillon, salt, pepper and water to a boil and simmer for 1-1/2 hours,
Or: Cook in Pressure Cooker for 20 - 30 minutes. Let steam return to down position.
Heat oil in a large Dutch oven. Brown onions, celery and mushrooms.
Combine all ingredients and bring to a boil. Cover and simmer for five minutes. ( I simmered for an hour or two, carrots were still just a little crisp)
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